Tonight at 7 p.m., chef Max Sussman will prepare the Detroit Winter Harvest Dinner supporting nonprofits FoodLab and Signal-Return, a local print shop. The six-course meal will highlight Detroit growers and producers with a focus on winter foods.
Menu items include beet-pickled cauliflower with tahini and herb crackers, sunchokes with hamachi and walnut oil, squash carpaccio with ricotta, white anchovies and pumpkin seed butter, as well as a chili-marinated eggplant, mole lamb shanks with mustard greens, and lavender glazed donuts.
Sussman grew up in Huntington Woods, but has lived in New York for the last 5 years, cooking in several restaurants including Roberta's in Brooklyn and Breslin in New York City. He also worked as chef de cuisine at Eve in Ann Arbor.
While he has no plans to open a restaurant in Detroit currently, Sussman says it's something he'd like to pursue one day. "I would love to come back to Detroit to open a restaurant there, although I have no specific timeline for that right now," he says. "It's something I've always thought about and really hope to do one day. There is so much potential to make a positive impact, which is why I want to support these organizations and the work they do."